Buffalo Chicken Meatballs
A creative twist on the classic buffalo chicken wings, made into meatballs instead! These are perfect for game day festivities because you can wrap them in foil and keep them warm until you are ready to eat. They’re packed with flavor and a bit of heat. We usually serve them over a bed of arugula with blue cheese crumbles or the creamy ranch dressing on page 31.
MAKES 16 MEATBALLS 1 cup almond flour 2 teaspoons salt 2 teaspoons garlic powder 2 pounds ground chicken ⅓ cup green onions, chopped 2 tablespoons olive oil, for searing ⅔ cup buffalo hot sauce 2 handfuls fresh arugula leaves ½ cup blue cheese crumbles, optional Coconut oil for greasing hands Ranch dressing for serving
Preheat the oven to 350 degrees, and warm a large nonstick skillet to medium heat. In the bottom of a mixing bowl, sift together the almond flour, salt, and garlic. Add in the ground chicken and green onions. Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to overmix because the chicken will become gummy. Lightly grease your hands with coconut oil, shape the chicken into small meatballs and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands. Drizzle the olive oil in the warm skillet, swirling around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared. Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. This is easiest if the baking dish is similar in size to the meatballs; I find that a 9x13-inch dish usually works well. Pour the hot sauce over the meatballs and place in the oven. Bake for 20 minutes and serve. Source: All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective by Caroline Potter. Reprinted with permission from Page Street Publishing Copyright 2015. One of the most versatile foods that can be served as a party treat is shrimp. There are so many ways they can be eaten, served raw with a cocktail sauce (try Beaver Brands seafood cocktail sauce) or used in a dip like in the recipe on page 35. What football party would be complete without wings? We prefer the boneless nuggets from Golden Platter. But, if you have time to make your own, we suggest trying the Organic Hot Chipotle BBQ Sauce from Annie’s Homegrown. For a more traditional BBQ taste, try Annie’s Bone Suckin’ Sauce instead.
In the next few pages, you’ll find several of our favorite game day recipes. We hope you enjoy them as much as we do and find a little reprieve from holiday gorging.